Alabama Administrative Code
Title 420 - ALABAMA STATE BOARD OF HEALTH
Chapter 420-3-15 - CRAB SANITATION PROGRAM
Section 420-3-15-.03 - Personnel
Universal Citation: AL Admin Code R 420-3-15-.03
Current through Register Vol. 42, No. 11, August 30, 2024
(1) Health and Disease Controls.
(a) No person, while
infectious for any disease that can be transmitted through food, whether ill,
or while afflicted with boils, infected wounds or sores shall work in any area
of a crab meat processing plant in any capacity in which there is a likelihood
of such person contaminating crab meat or utensil and equipment surfaces with
pathogenic organisms. If the manager or person in charge of the plant suspects
that any employee may be infectious for any disease that can be transmitted
through food, he shall notify the Health Officer immediately.
(b) When the Health Officer has reasonable
cause to suspect possible disease transmission by an employee of a crab meat
processing plant, he shall secure a morbidity history of the suspected employee
or make any other investigation as indicated and shall take appropriate action.
The Health Officer may require any or all of the following measures:
1. The immediate exclusion of the employee
from crab meat processing plants.
2. The immediate closing of the crab meat
processing plant concerned until, in the opinion of the Health Officer, no
further danger of disease outbreak exists.
3. Restriction of the employee's services to
some area of the plant where there would be no danger of transmitting
disease.
4. Adequate medical and
laboratory examination of the employee and of other employees and of his and
their body discharges.
(2) Cleanliness.
(a) Hand washing:
1. All employees shall thoroughly wash with
soap and warm water and sanitize their hands before starting work, after each
absence from the work station, after visiting the toilet room, and any other
time when the hands may have become soiled or contaminated.
2. The hands of all employees shall be kept
clean while engaged in the handling of cooked crabs, crab meat and food contact
surfaces or equipment and utensils.
(b) Clothing:
1. All employees shall wear clean outer
garments, maintain a high degree of personal cleanliness, and conform to
hygienic practices while on duty, to the extent necessary to prevent
contamination of food, food contact surfaces, or food packaging
materials.
2. Employees shall wear
hair nets, headbands, caps, beard covers, or other effective hair
restraints.
3. Employees shall
remove all items such as, but not limited to, jewelry and electronic devices
where food is manipulated by hand. If jewelry cannot be removed, it may be
covered by material which can be maintained in an intact, clean and sanitary
condition which effectively protects against contamination of the food, food
contact surfaces, and food packaging materials by these objects.
4. Employees' gloves used for food handling
shall be intact, clean, and in sanitary condition. Such gloves should be of an
impermeable material except where their usage would be inappropriate or
incompatible with the work involved.
5. Employees shall not store clothing or
other personal belongings, eat food or drink beverages, or use tobacco in any
form in areas where food or food ingredients are exposed or in areas used for
washing equipment or utensils.
6.
Employees shall take any other necessary precautions to prevent contamination
of foods with microorganisms or foreign substances including, but not limited
to perspiration, hair, cosmetics, tobacco, chemicals, and medications.
Authors: Lewis A. Byrd, Ph.D., Toni Ackerson, Nan Steedley
Statutory Authority: Code of Ala., 1975, § 22-2-2(6), 22-20-5.
Disclaimer: These regulations may not be the most recent version. Alabama may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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